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Yellow Tomato Preserves
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
626Calories
2 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein1.8 g
Carbohydrates161 g
Fiber2.9 g
Sugars156 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium442 mg
Calcium28 mg
Iron0.7 mg
Magnesium24 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A64 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate27 mcg
Choline14 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 78. The excerpt below is the record exactly as published.
YELLOW TOMATO PRESERVES— Allow a pound sugar to each pound tomatoes and half cup of water to each pound fruit. Cover the tomatoes with boiling water, then skim. Make a syrup with the sugar, and when boiling skim and add the tomatoes. Have ready a sliced lemon that has been cooked in boiling water and a little sliced ginger
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